Dip into flavor with lima beans

Charcuterie boards have become more popular in recent years.
People often make entire meals out of the finger foods and snack-like items that are included in these offerings — which may include anything from sliced cheeses to olives, crackers, vegetables and cured meats.
Fresh dips also may be included, and hummus is a favorite for its flavor and versatility.
Traditional hummus is made from chickpeas, also called garbanzo beans. However, many different beans and legumes can be used to make hummus, depending on the desired texture and flavor profile.
This recipe for “Lima Bean Hummus” from “Southern Appetizers” (Chronicle Books) by Denise Gee is one such variation on the traditional hummus recipe.
It’s fresh and light and can be served with toasted pita bread or naan.
LIMA BEAN HUMMUS
1 16-ounce package frozen lima beans
1 cup extra-virgin olive oil
¼ cup tahini paste
2 to 3 garlic cloves
2 tsp. lemon zest, plus more for garnish, plus 2 Tbsp. freshly squeezed lemon juice
1 tsp. sea salt
¼ tsp. cayenne pepper
Paprika for garnish (optional)
In a medium saucepan, bring 1 cup water to a boil. Add lima beans and when the water returns to a boil, cover the pan, turn the heat to low, and cook beans until they are just tender; 10 to 12 minutes.
Drain the beans and let cool. Set aside 5 or 6 whole lima beans for garnish.
In a food processor bowl, combine ½ cup of olive oil, tahini paste, garlic, lemon zest, lemon juice, salt and cayenne. Mix until blended.
Add cooked lima beans in small batches, slowly adding the remaining ½ cup oil (or more) and scraping down the sides of the bowl to ensure even blending, until the mixture is smooth and creamy.
Garnish with the reserved beans, lemon zest and paprika, if desired, before serving.
Serves 8 to 10